I haven’t written a recipe post since July. JULY. With the career overhaul(s), life distractions and overall lack of inspiration (thought I have had some good meals), I just haven’t been in the kitchen as much. Things aren’t slowing down any time soon, with my event planning business in full swing and a move barreling its way towards us in about 6 months, but I promise I’ll try to be better.
With that, on to the salad.
Chris and I realized a few weeks ago (thanks Gothamist!) that there is a giant Food Bazaar about a 15 min drive from us. When I say giant, I mean it. Every produce imaginable; spices from all over the world; aisles of cheese; bags of sea salt. It’s almost overwhelming.
I’ve never worked with fava beans for whatever reason, so I was excited to see a barrel of them at the store, ripe for the picking (and boiling, and shelling and removing of skins). Add some bright nutty greens and some creamy goat cheese and you’ve got an easy week day lunch.
– 2-3 cups of Watercress, chopped into 2-3 inch pieces, large stems removed
– 1/2 pound of Fava beans in the pod (also called long beans)
– 2-3 Tbsp Goat Cheese
– 1/8 cup chopped fresh Mint
– 1 Tbsp sliced Almonds, toasted
– 2 cloves Garlic, chopped
– 1 Tbsp fresh Lemon juice
– 1 Pinch Lemon Zest
– 2-3 Tbsp Olive Oil
– 1 tsp Dijon Mustard
– Salt & Pepper
Bring a pot of salted water to a boil. Prepare an ice bath for after you’ve cooked the beans. Add Fava beans to boiling water and cook for approx. 3 minutes. Drain and add to the ice bath until cool enough to handle (this stops them from cooking). Shell the fava beans and then carefully remove the tougher layer from around each bean (this is a little time consuming). In a saute pan, add some olive oil over low/medium heat. Add chopped garlic and being to soften. Add in fava bean and toss to coat, seasoning with salt and pepper. Continue to saute until beans get a little browned and are soft but not mushy. In a small mason jar, add lemon juice, 2 tbsp olive oil, zest, mustard, salt and pepper. Screw on the lid and shake rigorously until ingredients are incorporated. In a bowl, drizzle some of the dressing and then pile in the greens and mint. Toss with the greens with the dressing using tongs or your hand, adding more dressing as needed (you may not need it all). Add in warm fava beans and continue to toss ingredients together. Add crumbles of goat cheese, saving some for the top of the salad. Move the salad into a service dish, sprinkle with remaining goat cheese and top with toasted almonds. Season to taste with salt and pepper before serving.